Assignment:
In today's lodging Industry, there are a wide range of great hotel / motel brands that work tirelessly to deliver their products and services to the customer segments they serve.
For this assignment, you are going to choose one (1) major hotel/motel brand (global brand, regional brand, or boutique brand) and conduct an in-depth research study. This could be a brand you currently work for, a brand you want to work for one day, and a brand you are interested in learning more about.
Write a five to six (5 to 6) page paper in which you:
1. Provide a brief overview of the brand including an overview of its parent company (if applicable), age of the brand and a brief history, number of properties, average number rooms per property, an overview of the brand hallmarks, an overview of the guest loyalty program, and most recent hotel brand performance metrics (i.e., annual ADR, Occ %, RevPAR, and competitive market metrics).
2. Determine the brand organizational restructure for their properties, the role / responsibilities for each position, and whether this is the optimal structure for the brand.
3. Analyze the portfolio of hotel brands and the different level of services that the parent company offers and determine whether this is the optimal level of brands and services provided. Explain your rationale.
4. Analyze the marketing and customer rewards system used by this brand and determine if this is the optimal marketing system to allow for repeat customer reservations and brand loyalty. Explain your rationale.
5. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.
"Individual Reservations" Please respond to the following:
• Imagine you are the owner of an independent, mid-priced hotel in your neighborhood. Discuss the steps you would take to ensure both customer satisfaction and hotel profitability when taking individual reservations.
• Analyze the information contained in a reservation. Make at least one recommendation for an additional piece of information that should be collected and explain how it would benefit both the establishment and the guest.
"Purchase Specifiications" Please respond to the following:
• Describe the potential problems related to purchase specifications. Next, evaluate how optimum quality is related to specififications. Provide specific examples to support your response.
• Discuss the key reasons why hospitality organizations use purchase specifications. Next, provide examples of information that should be included in a purchase specification. You will also need to identify two (2) factors that influence the information included on purchase specifications. Justify your response.
Opening and operating your own restaurant can be an exciting and rewarding business venture. For this assignment, you will design your own restaurant concept utilizing the knowledge you have gained so far in this course.
Go to the United States Census Bureau's Website, located at https://www.census.gov, to research demographic information and maps for the location of your restaurant.
Write a six to eight (6 to 8) page paper in which you:
1. Create a concept / theme for your restaurant. Identify the key aspects of your concept/theme, the ownership type, and the restaurant type. Provide a rationale for your decisions.
2. Outline the business plan for your restaurant. Include a description of your company, basic market analysis, management structure, and financial risk assessment. Provide support for each aspect of your business plan.
3. Identify the location of your restaurant, and examine the major advantages and disadvantages of this location for your restaurant concept / theme. Include pertinent demographic information from the United States Census Bureau Website to justify your chosen location.
4. Outline the restaurant's menu. Specify both food and beverage options, and include a sample layout of your menu in the report. Provide a rationale for your food selections.
5. Determine both the layout and equipment for your restaurant's kitchen. Demonstrate the strategic manner in which the kitchen layout and chosen equipment adequately support your menu choices.
6. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.